Kaiser Soysauce
Player Valuation: £10m
Did you try the Tom Yam variant yet?
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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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Sassy Colombian
Member: Team PoP
I have not, probably next time.
Sassy Colombian
Member: Team PoP
Why do you think it went rancid? That's discouraging after spending so much money.
Kaiser Soysauce
Player Valuation: £10m
The ones I posted are quite mild once boiled for 10 mins. Malaysian curry's are generally quite mild.
I you prefer a slightly spicier dish, I would highly recommend Nasi Lemak (translated: Nasi = rice, Lemak = fat)
Rather than post a recipe, here's one from the web:
Nasi Lemak - Southeast Asian Recipes
'Nasi lemak', the national and traditional dish of Malaysia is cooked in coconut milk with some pandan leaves for its fragrance. This amazing dish served with 'sambal' and a variety of delicious side dishes is a wholesome appetizing meal.
www.nyonyacooking.com
To finish it off, serve with Ayam Goreng (Fried chicken):
Ayam Goreng Berempah - Southeast Asian Recipes
Literally translated from Malay, ayam goreng berempah means ‘spiced fried chicken’. Infused with a mix of herbs and spices, this fried chicken dish is incredibly crunchy, juicy and accompanied with heaps of crispy addictive crumbs.
www.nyonyacooking.com
Sassy Colombian
Member: Team PoP
I baked this bread yesterday and it turned out so well, the bread was fluffy and so tasty. My daughter loved it so that's always a great reward. Thanks again for sharing this recipe.
Thank you sir. To be honest I know little about Malaysian food, I had a birthday recently and got 3 cookbooks , Dishoom , My Korean Kitchen and One on Vietnamese food, so I'm working my way around Asia ... will get to Malaysia eventuallyThe ones I posted are quite mild once boiled for 10 mins. Malaysian curry's are generally quite mild.
I you prefer a slightly spicier dish, I would highly recommend Nasi Lemak (translated: Nasi = rice, Lemak = fat)
Rather than post a recipe, here's one from the web:
Nasi Lemak - Southeast Asian Recipes
'Nasi lemak', the national and traditional dish of Malaysia is cooked in coconut milk with some pandan leaves for its fragrance. This amazing dish served with 'sambal' and a variety of delicious side dishes is a wholesome appetizing meal.
To finish it off, serve with Ayam Goreng (Fried chicken):
Ayam Goreng Berempah - Southeast Asian Recipes
Literally translated from Malay, ayam goreng berempah means ‘spiced fried chicken’. Infused with a mix of herbs and spices, this fried chicken dish is incredibly crunchy, juicy and accompanied with heaps of crispy addictive crumbs.
Wow that looks amazing .Bread making is one of my new found obsessions , recently I've been getting to grips with Baguettes
Kaiser Soysauce
Player Valuation: £10m
I love south east Asian food. Lived in Malaysia from 2005-2008. You could buy a meal and drink for under £2! All the restaurants and street food vendors were open 24/7. Watched every Everton game sat outdoors at a street vendor on a massive projector at 10pm/3am depending on the kick off time.Thank you sir. To be honest I know little about Malaysian food, I had a birthday recently and got 3 cookbooks , Dishoom , My Korean Kitchen and One on Vietnamese food, so I'm working my way around Asia ... will get to Malaysia eventually
Oh the joy. Remember knocking my drink over when Cahill scored that overhead against Chelsea!
Sassy Colombian
Member: Team PoP
Bread making has become one of my obsessions especially since my daughter absolutely loves it.
How hard was it to bake baguettes? I would love to see your recipe and hear any any tips you may suggest.
Now I have to make it again and the wife will kill me .Glad your daughter loved it . It looks amazing by the way , what cheese did you use ?
Sassy Colombian
Member: Team PoP
Sorry, didn't mean to bring food memories that your wife may not appreciate.
I actually used cheddar because I didn't have any gruyere, it worked well but I would like to use gruyere next time I make it.
Crispy Duck tonight. Or as close as I can get it without spending 48hrs getting it prepped.
Quick version is marinate overnight in soy sauce and sesame oil. Flip it over in the morning if you didn't completely submerge it.
Add it to a roasting pan with a Mirepoix of Carrots Onion and Celery in a rough chop and an inch and a half of chicken stock. Cover the pan with a lid or tin foil and roast for an hour and a half at 250. Uncover and roast at 300 for another hour.
Remove the duck and carefully take off the crispy skin to save for later. Remove the mirepoix and stock, can be used for other things(gravies, sauces, etc) but no longer required as it it just to keep the duck moist. Return the duck to the roast pan and flip it so that you can crisp up the skin that was on the bottom previously. Cook another 30 minutes at 30 and remove the skin and keep it with the other pieces you removed.
Shred the duck with forks and add a little hoi sin sauce into the mix. The duck won't be crispy like a takeaway back home but it will be shredded and delicious.
Put the skin into the oven and broil it for a minute or two to get even crisper. Chop it up to sprinkle on your shredded duck when making your pancakes. Serve with julienne green onion and cucumber.
I've made the pancakes myself with a basic sort of flour tortilla recipe. Get a pasta roller to get them as thin as possible and then just quickly heat them up on the skillet with a tiny bit of oil.
Quick version is marinate overnight in soy sauce and sesame oil. Flip it over in the morning if you didn't completely submerge it.
Add it to a roasting pan with a Mirepoix of Carrots Onion and Celery in a rough chop and an inch and a half of chicken stock. Cover the pan with a lid or tin foil and roast for an hour and a half at 250. Uncover and roast at 300 for another hour.
Remove the duck and carefully take off the crispy skin to save for later. Remove the mirepoix and stock, can be used for other things(gravies, sauces, etc) but no longer required as it it just to keep the duck moist. Return the duck to the roast pan and flip it so that you can crisp up the skin that was on the bottom previously. Cook another 30 minutes at 30 and remove the skin and keep it with the other pieces you removed.
Shred the duck with forks and add a little hoi sin sauce into the mix. The duck won't be crispy like a takeaway back home but it will be shredded and delicious.
Put the skin into the oven and broil it for a minute or two to get even crisper. Chop it up to sprinkle on your shredded duck when making your pancakes. Serve with julienne green onion and cucumber.
I've made the pancakes myself with a basic sort of flour tortilla recipe. Get a pasta roller to get them as thin as possible and then just quickly heat them up on the skillet with a tiny bit of oil.
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Sorry I didn't say but I use cheddar as well ,I don't think it will change too much from Gruyere .We get both here and for me it is more the rarity of gruyere that she wants us to use it .Saying that cheddar is my favourite cheese of all although we get offers here of alpine cheeses that are very nice .
The wife likes it but it stays a stomach level for us both !!!!
Sassy Colombian
Member: Team PoP
Your duck recipe sounds and looks so yummy. I have never cook duck at home but i have eaten plenty at restaurants and I love it. Your recipe is encouraging me to make it at home in the near future. Thanks for sharing it and enjoy your dinner.
At the end of it it should turn out like this
They are the best takeaway food you can get back in the UK. Perfect hangover cure. Usually a quarter duck per person.
I recommend saving the stock and mirepoix veg and making a soup with the duck bones the day after. Take a hand blender and blend the veg into it after removing the bones and you have a lovely rich in flavor duck soup.
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